Mini Triple Berry Pie
Homemade pies just scream ‘MERICA to me! Mini berry pies? That’s a game changer. These little pies are the perfect sweet treat to bring to any pool party or summer get together. Not to mention — they taste incredible!
For the pie crust:
2 cups Whole Wheat All Purpose Flour [+ more for rolling]
½ cup Coconut Oil
1 tsp Salt
1 cup Almond Milk
1 Egg + 1 tbsp Almond Milk [for egg wash]
For the filling:
2 cups Sliced Strawberries
1 cup Blueberries
1 cup Blackberries
1 cup Brown Sugar
1-2 cups Water
1 tbsp Coconut Oil
2-3 tbsp Corn Starch
Cinnamon + lemon juice to taste
#1] Preheat oven to 350F. In a mixing bowl combine flour + salt. Stir in melted coconut oil + almond milk. *You may need to add in a little more flour to make the dough less sticky + don’t be afraid to use your hands!
#2] On a clean countertop or large cutting board, sprinkle some flour onto it. Place the dough in the middle + using a flour coated rolling pin, roll out the dough until it fairly thin!
#3] Using a glass press into the dough to cut out individual pie crusts! I used a pint glass for this. Be sure to only use a little more than half of the dough.
#4] Grease a 12 count muffin tin with nonstick cooking spray — I used Trader Joe’s Coconut Oil Spray. Using your hands, stretch the dough out so the crust fills the bottom of the pan + have some edges as well.
#5] Once all the mini pie crusts have been placed, let’s make that filling! Using a medium-sized pot over MED-HI heat melt 1 tbsp coconut oil. Mix in the brown sugar until it dissolves.
#6] Now, throw in the berry medley! Using a spoon, mix well to evenly coat all the berries! Pour in the water. Cover + let simmer. You want the berries to begin to soften + cook — be careful not to let them burn. Stir occasionally.
#7] Once the mixture has started to look more *pie filling* like sprinkle in the cornstarch. This allows for the mixture to become thicker! Add cinnamon + lemon juice!
#8] Now the cutest part — filling the pies! Using a spoon, spoon in about 2-3 tbsp worth of filling into each pie crust — or until each crust is full.
#9] Using the remaining dough, repeat the process you did with the first half of the crust, but instead of using a pint glass to cut them, use a lid of a mason jar — or something smaller than a pint glass!
#10] Stretch the top layer [like you did with the bottom crust] + cover each pie! Using a fork, press the bottom + top edges together to seal the pie! Using a knife, cut indentions into the top crust.
#11] In a small bowl, beat 1 egg + 1 tbsp Almond Milk to make the egg wash. Using a cooking brush, brush each pie crust with the egg wash — this gives the pie a golden brown look//shine!
#12] Place in the oven + bake for 25-30 minutes or until the crust is golden brown. Place on a cooling rack + serve + ENJOY!
Morgan [@morgsimp_inCHAARG], LSU CHAARG